If you have never tried Carrot Cake because you have an aversion to vegetables in baked goods, I highly suggest you give it a try! The taste is out of this world! The issue with baked goods such as these (carrot cake, zucchini bread, et. al.) is that they are usually loaded with excess sugar and fat. Well, as I’m sure you know by now, I just don’t stand for that! So I created my own healthy version! My Skinny Carrot Cake Cupcakes are so delicious and so satisfying with 16 grams of protein, 3 grams of fiber, and less than 10 grams of fat! Enjoy!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guess work away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
SKINNY CARROT CAKE CUPCAKES
Ingredients
3/4 cup whole wheat flour
1 TB cinnamon
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated stevia (or your preferred sweetener)
4 TB chopped walnuts
1/2 cup canned pure pumpkin
1/3 cup finely grated carrots
1/4 cup unsweetened applesauce
2 TB plain nonfat Greek yogurt
1 TB coconut oil (softened)
1 whole egg
1 tsp. vanilla extract
FROSTING
1/2 cup fat free cream cheese
1/2 cup vanilla protein powder (a casein blend works best)
2 tsp. coconut oil (softened)
2 TB granulated stevia (or your favorite sweetener)
How to Prepare
1. Prepare the cream cheese frosting: In a small mixing bowl, stir together the cream cheese, protein, coconut oil, and stevia until smooth. Put in the fridge to set.
2. Preheat oven to 350 degrees F. Line a 6-cup muffin tin with paper liners (or just spray with non-stick cooking spray) and set aside.
3. In a large bowl, combine the flour, cinnamon, baking powder, salt, stevia, and walnuts. Mix together.
4. Add the pumpkin, carrots, applesauce, yogurt, coconut oil, egg, and vanilla extract to the bowl and combine just until the ingredients are well mixed and a batter is formed (don’t over mix).
5. Bake approximately 25 minutes or until the tops are golden brown and a knife inserted in the center of the cupcake comes out clean. Remove from oven and let sit for a few minutes before removing the cupcakes from the tin and placing on a cooling on a rack to fully cool.
6. Once the cupcakes are cooled (this is important so the frosting goes on smooth), remove the frosting from the fridge and evenly pipe the frosting amongst each of the 6 cupcakes (if you do not have a piping bag, simply use a knife to spread the frosting).
NUTRITION DATA
Per carrot cake (recipe makes 6): 210 calories, 16 grams protein, 18 grams carbohydrates (3 grams fiber), 8.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
